pepper and chopped dill. Season with fresh black pepper. Refrigerate for up to 2 hours. Serve chilled. Per 1-cup serving: 212 calories, 2 grams fat, 5 milligrams cholesterol. NOTE: If you like, cut 3 more ears of corn (with kernels) into 1" lengths and cook separately for 2-3 minutes. Then divide corn between bowls and ladle soup on top.